Before I begin, just a quick reminder that tomorrow is the last day to enter the draw to win a copy of Dominique and Cindy Duby's decadent book Crème Brûlée. Click here for details.
Ironically, this week's question comes from my friend Christie. Yup. I know. More confusion.
Christie is her first name. Christie is my last name. Talk about timing.
But she's got a good question. She writes:
Hey Charmian,
I'm looking for a light, quick and simple fish recipe for salmon, haddock, cod - or any fish you care to offer up. Nothing too lemony or peppery - we like lots of veg and white wine in sauces, too, if that helps! The key would be 'light' as we're on a health mission!
My first thought was to send her to my Ten-Minute Salmon recipe, but with butter and crème fraîche, it's far from light. I'll admit I don't eat much fish anymore thanks to Andrew's aversion to anything that lives in water. And when I do, I tend to go heavy on the lemon. So, if you have any suggestions for Christie, the comment section is yours. In the meantime, I'll put my thinking cap on and pull out the cookbooks.
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12 comments:
I make (out of a cookbook) a fried sole that may or may not pass your definition of "health conscious". Lightly dredge sole fillets in flour, preferably something like Wondra that crisps well when fried, cornmeal and a little cayenne. Saute in butter until brown and crispy on both sides, maybe 3 min per side or less on medium high.
Make salmoriglio sauce to go with it, which is basically a bunch of pureed herbs. Use flat leaf parsley, fresh oregano, lemon juice, extra virgin olive oil and lemon zest, with maybe a little salt.
What about some kind of fruit salsa or compote on top?
I often steam fish in either foil or parchment packets (in the oven) with olive oil, white wine, and whatever seasonings strike me interesting that day. I sometimes put veggies in there also.
p.s. roxanne, I love the fruit salsa idea. Mango maybe..
--jill
Ironically, I had just dug up this recipe to make on Sunday for company. I pop a few filets in the oven with the following vinaigrette on top:
3 tbsp Red wine vinegar
3 tbsp Rice vinegar
2 tbsp Finely chopped red onion
1 tbsp Chopped fresh dill
1 tsp Capers
1 tsp Each chopped fresh basil and chives
1/4 tsp Each salt and pepper
1/4 cup Olive oil
I usually do about 350 for 15-20 minutes depending on the thickness of the fish.
While I am generally opposed to any seafood I used to make an exception for this recipe: Drench in batter. Deep fry. Soak in malt vinegar. garnish with French fries. If you're a health nut try sweet potato fries. What makes it light is there is no milk shake.
My food choices have evolved since marriage.
You can get away with cooking fish in butter if you are willing to paddle a canoe for hours, portage a bit, paddle again and then hike up hill and down to the secret fishing spot. Catch something (hopefully not a cold). Reverse physical activities until you get back to civilization and a place to cook. Failing this a little dill and lemon never go astray.
Gone fishin',
Love,
Robin
Love Andrew's idea of light!
Does Christie have a grill? Cooking almost any fish (especially salmon and cod and other thickish cuts) on a soaked cedar plank adds great flavour and can be done pretty quickly. And, since the fish isn't directly on the grill, there is no char on the fish (something some people worry about being a healthy hazard).
Love to bake fish so I can walk away and leave it --
Just last night--had some orange roughy---what to do that's simple??
Smeared on a LITTLE spicy mustard sprinkled it with lemon juice, assorted "Seafood Herbs" and bread crumbs-bake 400 degrees for 8 mins---no hassle---easy, tasty !!
We had fresh (as in caught the day before) haddock last night for supper. Longsuffering fish-cooker/retired fisherman hubby dips fish in eggwash, rolls in crushed crackers (multigrain) seasoned with dillweed, pepper, or one of those multi-seasoning no-salt mixes and panfries in non-stick pan until just cooked. Most people overcook fish no matter how they cook it, and that's why so many think they don't like it. When people come here and have fish, there are never any leftovers....but partly it's because the fish is actually FRESH, too...
This recipe is how I learned to like salmon. Mix baby spinach, mushrooms, red peppers, and halved grape tomatoes with, and this is a little bit of a cheat, Kraft oregano and sundried tomato dressing. Just enough to coat all of the salad. Place salmon filets in a baking dish and dump the salad on top, bake until fish is done and there you are.
I made cod very simply, with prep time about as long as it takes to preheat the oven. Roxanne's suggestion of fruit salsa, a side or stir-fried vegetables of choice and/or rice or other grain make for a quick, tasty dish. See http://culinary-colorado.blogspot.com/2008/06/fine-way-to-fix-cod-filets.html
And FWIW, my husband is of the same mind as Andrew when it comes to fish -- which made it all the more surprising that he bought the package of cod that inspired the post.
Wow! I take the weekend off and you guys come up with almost a dozen answers (ten if you disregard Andrew -- and please, disregard Andrews).
Tom, cornmeal and cayenne? Nice. And I love the use of herbs.
Roxanne, the fruit salsa is a great idea. I must learn to make fruit salsa.
Jill / JJ / Jones - fish in parchment is lovely and light. Great suggestion.
Terry, perfect timing. This sounds light and tasty. Thanks for posting the whole recipe!
Andrew, we are ignoring you.
Robin, don't encourage him!!
Dana, love the cedar plank on the grill. Oh... if only it were warm enough to fire up the grill.
D in Olympia, I hadn't thought of mustard. Nice call.
Jodi, I am envious of your FRESH fish. Living right on the ocean, you know fresh. And you're right, overcooked fish is the kiss of death.
Anonymous, what a great idea to bake the salad right with the fish. We will forgive you the use of Kraft dressing in this instance. :-)
Claire, thanks for the link to your post. I love that you can make fish so quickly. Why don't you and I enjoy some real fish and send our husband's out for a land-based meal?
Kudos to all!
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